THE USER'S MANUAL ON CODEX - Department of Biotechnology

6.2 Processing of Modified Atmosphere Packed Fish
This section is designed to augment the processing of the fresh fish section with additional operation
steps pertaining specifically to the modified atmosphere packing of fish.
k Weighing (Processing Step 10).
k Modified atmosphere packaging (Processing Step 11).
k Labeling (Processing Steps 12 and 18).
k Metal detection (Processing Steps 13 and 19).
6.3 Processing of Frozen Fish
This section is designed to augment the processing of fresh fish with additional operational steps
pertaining specifically to the processing of frozen fish.
k Glazing (Processing Step 16).
6.4 Processing of Minced Fish
This section is designed to augment the processing of fresh fish (prior to mincing) and the
processing of frozen fish (after mincing), with additional steps pertaining specifically to the processing
of minced fish.
k Mincing fish using the mechanical separation process (Processing Step 21).
k Washing of minced fish (Processing Step 22).
k Blending and application of additives and ingredients to minced fish (Processing Steps 23 and 24).
k Wrapping and packing (Processing Steps 17 and 25).
6.5 Packaging, Labels and Ingredients
k Reception: Packaging, labels and ingredients (Processing Steps 26 and 28).
k Storage: Packaging, labels and ingredients (Processing Steps 27 and 29).
SECTION 7: PROCESSING OF MOLLUSCAN SHELLFISH
SECTION 8: PROCESSING OF LOBSTERS AND CRABS
SECTION 9: PROCESSING OF SHRIMPS AND PRAWNS
SECTION 10: PROCESSING OF CEPHALOPODS
SECTION 11: PROCESSING OF SALTED FISH
SECTION 12: PROCESSING OF SMOKED FISH
Refer: Joint FAO/WHO Food Standard Program, CX/FFP 00/4, www.codexalimentarius.net.
SECTION 13: PROCESSING OF CANNED FISH AND SHELLFISH
In the context of recognizing controls at individual processing steps, this section provides examples of
potential hazards and defects and describes technological guidelines which can be used to develop
control measures and corrective action. At a particular step, only the hazards and defects, which are
likely to be introduced or controlled at that step, are listed. It should be recognized in preparing an
HACCP and/or DAP plan. The Hazard Analysis Critical Control Point (HACCP) and Defect Action Point
(DAP) Analysis provide guidance for the application of the principles of the HACCP and DAP analysis.
However, within the scope of this Code of Practice it is not possible to give details of critical limits,
monitoring, record-keeping and verification for each of the steps since these are specific to particular
hazards and defects. This section deals with the processing of heat processed sterilized canned fish and
shellfish products which have been packed in hermetically sealed rigid or semi-rigid containers and
are intended for human consumption.
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